For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.
Recipes from Weir Cooking in the City
In her new book, Weir Cooking in the City, chef and teacher Joanne Weir takes readers and home cooks into our nation’s ethnically diverse and vibrant culinary urban landscape. Joanne invites readers to search their own cities for the myriad international flavors and tastes they will find there. From local ethnic neighborhoods to the butcher to the farmers’ market, Joanne seeks out the best ingredients and most delicious dishes and shows how they can be re-created in home kitchens anywhere.
Chinese Chicken Lettuce Wraps
Chicken, water chestnuts, and scallions take a bath in ginger and soy sauce before being wrapped with butter lettuce leaves. Did we mention on the table in 20 minutes?
Chocolate, Cinnamon, and Coffee Tart
The melding of Mexican flavors—chocolate, cinnamon, and coffee—is something, once experienced, that you just can’t get outta your mind.